1 (8 oz.) pkg. Philadelphia cream cheese
1/3 c. sugar
1/2 pt. or 8 oz. sour cream
2 tsp. vanilla
1 (8 oz.) Cool Whip
1 graham cracker pie crust

Beat cheese until smooth. Gradually beat in sugar; blend in sour cream and vanilla. Fold in Cool Whip, blending well. Chill 4 hours. Add topping before serving. Recipe can also be doubled and put in a 9 x 13 inch pan.